israeli couscous with garam masala and pine nuts
(1 rating)
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant" kind, that cooks in 10 minutes. If you can't find it, you may have to add more liquid and cook longer. This one has a touch of East Indian spices. Good with grilled salmon or pork tenderloin. There are as many variations of Garam Masala (spice mix) as there are cooks :). Here is mine: http://www.justapinch.com/recipes/sauce-spread/seasoning-mix/easy-garam-masala-spice-mix.html?p=7
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For israeli couscous with garam masala and pine nuts
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2 Tbsppine nuts
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2 Tbspolive oil
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1shallot, peeled and minced
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1 lgcarrot, shredded
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2 Tbsplemon juice
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1 Tbspgaram masala
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1 1/4 cchicken broth
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1 cisraeli pearl couscous
How To Make israeli couscous with garam masala and pine nuts
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1Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN. Set aside to cool.
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2In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
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3Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
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4Remove from heat and let stand 5 minutes. Fluff with fork.
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5Put in serving bowl and sprinkle with toasted pine nuts.
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